Salad with cod liver and smoked pink salmon
4 servings
40 minutes
This salad with cod liver and smoked pink salmon is a true gastronomic masterpiece, combining the delicate texture of cod liver with the rich, smoky flavor of salmon. The author's recipe reveals a balance between the saltiness of seafood, the freshness of apples, and the spiciness of wine vinegar. A light dressing with olive oil highlights the natural taste of the ingredients, while the salad mix adds freshness. The dish's history originates from the traditions of northern countries where fish has always been at the center of culinary pursuits. It is perfect for an exquisite dinner or festive table while remaining light and nutritious. Each forkful is a combination of textures and flavors that brings real pleasure.
1
Prepare all the ingredients.
2
Chop the onion and parsley finely.
- Onion: 0.3 head
- Parsley: 3 sprigs
3
Combine with sugar and vinegar, mix well until the sugar dissolves.
- Sugar: 1.5 teaspoon
- Red wine vinegar: 3 tablespoons
4
Add salt, pepper, olive oil, and 2 teaspoons of water. Mix again.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
5
Clean the pink salmon from skin and bones, and break the flesh into fibers.
- Hot-smoked pink salmon: 100 g
6
Carefully drain the oil from the cod liver (or better, dry it on a paper towel).
- Cod liver: 70 g
7
Break the cod liver into small pieces with a fork.
8
Remove the cores from the apples and cut them into cubes.
- Red apples: 2 pieces
9
Place all prepared ingredients in a dish, add salad mix, and stir (pieces of fish and liver should remain whole).
- Mixed salad leaves: 75 g
10
Drizzle with dressing and serve.
